Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality
- 27 March 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (6), 602-608
- https://doi.org/10.1002/jsfa.1366
Abstract
No abstract availableKeywords
Funding Information
- Spanish Comisión Interministerial de Ciencia y Tecnología (CICYT) (ALI.88.0255)
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